Peanut Butter Chocolate Ice Cream


This Peanut Butter Chocolate Ice Cream combines coconut milk, cashews, maple syrup and Teddie for a sweet treat that only tastes indulgent!

1 can organic, full-fat coconut milk
¼ cup pure maple syrup
1 tbsp tapioca starch
¾ cup soaked cashews
½ cup cashew milk
½ cup Teddie Peanut Butter
1 ½ tsp vanilla extract
¼ tsp sea salt
cup chocolate chips, chopped

Bring the coconut milk and maple syrup to a simmer on the stove, whisking constantly to combine.
Once the mixture is simmering, add the tapioca starch and continue to whisk until the starch is evenly mixed throughout. There should be no lumps and the starch should start to thicken the mixture.
Take the mixture off the heat and transfer to a bowl to cool completely.
Once cooled, add the mixture to the blender with all other ingredients, except the chocolate chips, and blend until the mixture is completely smooth.
Using a spatula, fold in the chocolate chips and then transfer the mixture into your ice cream maker.
Every ice cream maker is different, and you may need to freeze the ice cream maker bowl overnight.
Churn the ice cream for as long as the directions on the maker tell you to (probably around 20 minutes).
Once the time is up, transfer the mixture (it should be soft-serve consistency) to a container and place in the freezer to harden completely.
When it is ready to serve, don’t forget to top it with more Teddie Peanut Butter!